Make any party fun with these cute Sombrero Sugar Cookies made with colorful sprinkles, frosting and gum drops!
My family loves a Mexican Fiesta any day of the week. Last time we had one we went all out and had a full blown taco bar, fajitas, spanish rice, sombrero cookies, margaritas for the adults and a pinata. It was a blast and even though my kids are teenagers they still loved the whole breaking the pinata part loading up on candy.
Whether you’re celebrating Cinco de Mayo or want a treat for Taco Tuesday this is the recipe to make. These are super cute, easy to make and will become a hit at your next party. If you want to save on time you can use prepacked sugar cookies or following the recipe below for homemade sugar cookies and icing.
More Delicious Cookie Recipes
- 3 Ingredient Peanut Butter Cookies – These 3 Ingredient Peanut Butter Cookies are a classic to make with what you already have in your pantry!
- Payday Cookies – I love a good combination of sweet and salt and these Payday cookies do the trick. They taste just like a Payday candy bar and a great alternative to make.
- Twix Thumbprint Cookies – These Twix Thumbprint Cookies are an easy to make and consists of buttery shortbread with gooey caramel and drizzled chocolate. Tastes JUST like Twix bars!
Cookie Ingredients
- Flour
- Baking powder
- Salt
- Soft unsalted butter
- Granulated sugar
- Eggs
Frosting Ingredients
- Unsalted sweet cream butter, softened
- Powdered sugar
- Vanilla
- Heavy whipping cream
Tools & Supplies Used to Make Cookies
- Round Cookie Cutter – the cookie cutter will depend on what size you want your cookies to be. I like to use the small medium size. This pack of 5 round cookie cutters are good to have so you can choose the size you want and use them for other things.
- Colorful Spice Gumdrops – the colorful gumdrops make the cookie more festive and fun. You could just use one color for each cookie if you also. Here’s a variety to choose from and a different size bags.
- Rainbow Colored Sprinkles – you can use whatever kind of sprinkles you want for these cookies. The rainbow ones are fun and I linked a bunch for you to choose from.
How to Make Sombrero Sugar Cookies
Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl. Add all 4 eggs at one time. Continue to mix. Add the vanilla. Continue mixing.
Sift the four, baking powder, and salt together. Add the dry mixture to the wet mixture. Continue mixing to make sure all ingredients are thoroughly blended.
Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
Preheat oven to 325 degrees. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed) Roll the dough out on the cutting board and cut out the cookies using a round cookie cutter.
Line the cookie sheet with parchment paper. Using a metal spatula move the cut cookies to the parchment lined cookie sheet. Bake at 325 degrees for 8 minutes or until cookies are done.
Take the cookies off of the cookie sheet and put on a wire rack to cool completely about 10 minutes.
For the frosting use a standing mixer and combine all ingredients mixing on medium speed until you see creamy stiffed peaks. (If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream.)
Put the frosting in a bag and cut a small hole in the corner to squeeze out. Place a dot of frosting in the center of the cookie and place a gumdrop on top.
Line the brim of the hat with frosting. Sprinkle the sprinkles over top of the cookie getting it on the frosted areas. Shake access off and enjoy!
Sombrero Sugar Cookies
Make any party fun with these cute Sombrero Sugar Cookies made with colorful sprinkles, frosting and gum drops!
Ingredients
Cookie Ingredients
- 5 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cup soft unsalted butter
- 2 cup granulated sugar
- 4 eggs
Frosting Ingredients
- 1 cup unsalted sweet cream butter, softened
- 2 1/2 cup powder sugar
- 1 tsp vanilla
- 3-5 tbsp heavy whipping cream
Also Need
- Round cookie cutter
- Gumdrops
- Rainbow colored sprinkles
Instructions
- Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl. Add all 4 eggs at one time. Continue to mix. Add the vanilla. Continue mixing.
- Sift the four, baking powder, and salt together. Add the dry mixture to the wet mixture. Continue mixing to make sure all ingredients are thoroughly blended.
- Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
- Preheat oven to 325 degrees. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
- Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed) Roll the dough out on the cutting board and cut out the cookies using a round cookie cutter.
- Line the cookie sheet with parchment paper. Using a metal spatula move the cut cookies to the parchment lined cookie sheet. Bake at 325 degrees for 8 minutes or until cookies are done.
- Take the cookies off of the cookie sheet and put on a wire rack to cool completely about 10 minutes.
- For the frosting use a standing mixer and combine all ingredients mixing on medium speed until you see creamy stiffed peaks. (If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream.)
- Put the frosting in a bag and cut a small hole in the corner to squeeze out. Place a dot of frosting in the center of the cookie and place a gumdrop on top. Line the brim of the hat with frosting. Sprinkle the sprinkles over top of the cookie getting it on the frosted areas. Shake access off and enjoy!
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